blind bake

<p>This <strong>Homemade Pie Crust Recipe</strong> is buttery, flaky and my tried and true favorite. Today I'm sharing all my foolproof tips and tricks to show you how easy making pie crust from scratch can be.</p>

Homemade Pie Crust Recipe

all purpose flour

sugar

salt

butter,

apple cider vinegar

water

1. Mix dry ingredients and butter

In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.

Mix dry ingredients and butter. In a large metal bow whisk together the flour, sugar and salt. Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine. Full recipe at https://cookiesandcups.com.

2. Add in the vinegar and ice water

and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.

Add in the vinegar and ice water and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together. Full recipe at https://cookiesandcups.com.

3. Divide the dough in half and form each portion into a flat circle

Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days.

Divide the dough in half and form each portion into a flat circle. Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days. Full recipe at https://cookiesandcups.com.

4. Roll out dough

When you are ready to use the dough, roll the dough out 1/8 &#8211; 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate.

5. Fold or quarter the dough and carefully place into a pie plate

Press it lightly into the dish, and trim the edges of the crust, leaving about 1- inch overhanging. Crimp the edges of the crust using your fingers.

Roll out dough. When you are ready to use the dough, roll the dough out 1/8 - 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate. Full recipe at https://cookiesandcups.com.

7. Roll out the remaining dough as you did before for a top crust, if the recipe requires

Place the dough on top of the pie and crimp the edges to seal. Follow the baking instructions according to the pie recipe you are using. Typically a fruit pie will bake at 375°F for 45-50 minutes.

6. Fill your pie with desired filing.

1. Follow steps 1-5

Place the pie crust into the freezer for at least 30- minutes.

2. If you are pre- baking your crust

Place the rolled out dough into a pie dish, pinching the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to help prevent bubbles. Place the crust in the freezer for at least 30 minutes.

How To Blind Bake a Pie Crust

4. Add parchment paper and pie weights

Cut a circle of parchment paper out as large as you rolled your crust, and place it into the frozen crust. Top the parchment paper with pie weights or dried beans.This mimics a filling of a pie as you bake it, holding it into place and preventing bubbles in your crust, along with the pricked holes you made with the fork.

5. Bake the crust for 15 minutes

Remove the crust from the oven and remove the weights and the parchment paper. Place the crust back in the oven for an additional 10- 15 minutes until the crust is golden. If the crust begins to brown too much, use a pie crust shield or aluminum foil to cover the crust and continue baking.

3. Preheat the oven to 375°F.

Learn how to blind bake both savory and sweet pie shells with these simple steps.

Blind Bake a Pie Shell

9" (23cm) pie shell

Chill in pie shell until firm.  Dock the bottom and sides with the tines of a fork.  Place a layer of parchment or aluminum foil on top of the pastry.  Fill with rice, flour, sugar, beans or pie weights.

Preheat your oven to 350°F (180°C.)

Blind bake pie shell for 20 - 25 minutes.  Remove from oven, carefully remove parchment or aluminum foil to avoid spilling weights.  Return pie shell to oven and bake an additional 10 - 20 minutes or until lightly golden brown.  Rotate every 5 minutes for even browning.  Remove pie crust or tart shell from oven and place on a wire rack to cool completely before filling unless otherwise directed by recipe.

Top 2 blind bake recipes from across the web

The most viewed blind bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Pie Crust Recipe

Blind Bake a Pie Shell

Top 2 blind bake recipes from across the web

The most viewed blind bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Pie Crust Recipe

Blind Bake a Pie Shell

The most viewed blind bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine